Double-fruity sandwich biscuit and processing method thereof

A sandwich biscuit, fruity technology, applied in baking, baked goods, food science and other directions, can solve the problems of large greasy feeling, single taste, provide new-style biscuit, etc., and achieve the effect of mellow fruity and good taste

Inactive Publication Date: 2015-07-01
王世华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the sandwich biscuits in the market now use chocolate, cream, etc. as core materials, and their mouthfeel is relatively single, and they have a relatively greasy feeling.
In addition, most of the surface and bottom layers of sandwich biscuits have the sa...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: double fruit flavor sandwich biscuits, comprising the bottom layer of the surface layer cake and the middle core material, the shape and size of the surface layer cake and the bottom layer dough cake are consistent, and the middle is pasted and fixed by the core material to form the biscuit; the surface layer, The bottom layer dough cake is made by weight part by following raw material, flour 100g, egg 25g, vegetable oil 25g, sugar 10g, apple juice 10g, orange juice 10g; Described core material is honey fructose; Core material and surface bottom surface The weight ratio of the cake is 1:3. Divide the flour, eggs, vegetable oil, and sugar into two parts in proportion, mix each part with apple juice and orange juice, and knead them evenly to form a dough. Divide each part of the dough into several small pieces, and place the small pieces of dough in molds for pressing After forming, put the mold into the oven and bake at 150°C for 15 minutes to make the surf...

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PUM

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Abstract

Provided are a double-fruity sandwich biscuit and a processing method thereof. The biscuit comprises a biscuit surface layer, a biscuit bottom layer and a medium core material. The biscuit surface layer and the biscuit bottom layer are consistent in shape and size and are fixed through the medium core material in a bonding mode to form the biscuit. The biscuit surface layer and the biscuit bottom layer are made of the following raw materials by weight: 100-110 parts of flour, 25-30 parts of egg, 25-30 parts of vegetable oil, 10-15 parts of sugar, 10-15 parts of apple juice, 10-15 parts of orange juice. The core material is honey fructose, and the weight ratio of the core material, the biscuit surface layer and the biscuit bottom layer is 1:3-4. The method has the advantages of being good in taste, fragrant, sweet and rich in fruity and the like.

Description

technical field [0001] The invention relates to a kind of pasta, in particular to a baked instant food. Background technique [0002] At present, biscuits are still a kind of convenience food that people like very much. It is known that biscuits are divided into single-layer biscuits, multi-layer biscuits and sandwich biscuits, wherein sandwich biscuits are more popular because of the core materials with different tastes. Yet the sandwich biscuit in the market mostly adopts food such as chocolate, cream as the core material now, and its mouthfeel is comparatively single, and has bigger greasy feeling. In addition, most of the surface and bottom layers of sandwich biscuits have the same taste, which is not suitable for eating separately. Even if some sandwich biscuits use two different flavors of surface and bottom layers, most of them use dark chocolate or white chocolate. Such as high-calorie additives as main ingredients, it is difficult to provide people with a new ty...

Claims

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Application Information

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IPC IPC(8): A21D13/08
CPCA21D13/30A21D13/80
Inventor 王世华
Owner 王世华
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